Bacon granola with panna cotta & seasonal fruit


Creamy vanilla panna cotta topped with crunchy oats, coconut, bran flakes, almond flakes, dried cranberries and #JustDelicious salty minced bacon, and served with fresh seasonal fruit.  


Minced Bacon

500g Eskort Minced Bacon 


375ml (1½c) raw oats 

250ml (1c) desiccated coconut

250ml (1c) All Bran Flakes

250ml (1c) almond flakes (optional)

Honey and muscovado syrup

250ml (1c) dried cranberries

Panna Cotta

15ml (3c) gelatine powder

60ml (¼c) water

375ml (1½c) cream

250ml (1c) castor sugar

5ml (1t) vanilla essence

375ml (1½c) double thick yoghurt


  • Preheat oven to 180º?C.

Minced Bacon

  • Line a baking tray with parchment paper and spread the minced bacon evenly.
  • Bake in the oven for 15-20 minutes until fat has rendered out and bacon is crispy.
  • Place bacon on a kitchen towel to absorb excess fat and set aside to cool.


  • Reduce oven temperature to 110ºC.
  • In a mixing bowl combine the raw oats, coconut, All Bran Flakes and almond flakes (if using).
  • Drizzle honey and muscovado syrup over the granola mixture and mix thoroughly.
  • Spread the granola on a prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.
  • Remove granola from the oven and leave to cool completely.
  • Mix through the dried cranberries and store in an airtight container in the fridge.

Pana Cotta

  • In a small mixing bowl, mix gelatin powder with water and leave to bloom.
  • In a small saucepan, heat the cream at moderate heat until it starts to steam.
  • Add the bloomed gelatin and castor sugar to the cream and stir until both the gelatin and sugar have dissolved. Don’t allow to boil.
  • Remove the cream mixture from the heat and add vanilla essence and yoghurt.
  • Stir through until well combined.
  • Place in a mould and refrigerate to set for 4-6 hours.
  • Serve: Serve with fresh seasonal fruit and drizzle with honey or syrup.
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